From Sunday, October 3rd to Tuesday, October 5th Chefs Collaborative hosts the second annual National Summit on Redefining Culinary Traditions. The three day sustainable epicurean extravaganza will feature a myriad of chefs, food writers and other culinary professionals discussing the cause which is so near and dear to their hearts – keep an eye out especially for Chef Ana Sortun from Oleana and Sofra as well as Summer Shack‘s Jasper White. The conference, which takes place at Bunker Hill Community College, costs $250 per person ($200 for Chefs Collaborative members). There will also be additional scheduled field trips on the 3rd – you can take a culinary tour of Portsmouth with chef Evan Mallet of Black Trumpet Bistro, or take a lobster excursion up to Maine with lobsterman Mark Sewall and his cousin, chef Jeremy Sewall of Lineage, Eastern Standard and the soon to open Island Creek Oyster Bar. For more information, or to register, visit the event website.